Butternut & turmeric smoothie

Celebrate Fall and its gorgeous squashes! Among my favorite varieties, butternut squash, holds a beautiful place. It owes its name to the sublime velvety texture of its flesh. It can be eaten raw like a carrot, or cooked in a thousand ways. Its tender flesh and slightly nutty taste, is as good in savory recipes as in sweet ones.

As I have not prepared my favourite golden turmeric milkshake for some time, I had a sudden urge to have one the other day. However, if this milkshake makes a great summer breakfast, I find it too light for the season because my body craves the more nourishing food with this cold weather. So I had the idea of using roasted butternut leftovers from the day before to make a smoothie. After all, the color of turmeric and squash are very close, and the subtle flavor of butternut easily blends with all kinds of ingredients.

High in fiber, butternut facilitates intestinal transit. It also contains potassium, calcium, magnesium, phosphorus and iron. Its nice orange color comes from its high beta-carotene content, which the body uses to make vitamin A.

In this sun-coloured smoothie, butternut squash is combined with cashew nuts – a great source of magnesium, copper, phosphorus, iron, zinc and manganese – and dates, which are loaded with antioxidants. Let’s talk about all the goodness in the spices: turmeric is known for its antioxidant, anti-inflammatory, antiseptic and digestive properties. However, before the body can take full advantage of turmeric fantastic properties, it is first necessary that the digestive system assimilates it! Black pepper, which presence can be surprising at first, helps turmeric to pass digestive barrier easier. Ginger has similar properties to turmeric and allows cells to better absorb nutrients. Last but not least, cinnamon will is packed with antioxidant and brings a fragrant touch to the recipe.

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I love your idea of making a smoothie with butternut squash! I think I might change just one thing though: I will press fresh ginger root over it so as to make what I call “ginger juice”; I find ginger powder a little too blah for my taste, and I believe (correct me if I am mistaken) it is not as full of antioxydants as its fresh counterpart.
I also love your “moving pictures” to illustrate the recipe!

Thank you Joëlle! I personnally love powdered ginger as it reminds me of gingerbread, but I am sur fresh ginger will do as well. I am not an expert about foods nutritional value but I would assume fresh ginger has more nutrients than powdered ginger 🙂